Risotto with Fruits and Chicken Meat

Finely chop the onion and steam in hot clarified butter. Add the long grain rice and sauté until translucent. Add the bay leaf spice. Pour in the cider as a ditto of the vegetable bouillon, bring to a boil and simmer gently on a low fire with the lid closed for about thirty-five minutes. Cut out the bay leaf spice.

Cut the apricots into strips. Cut the rhubarb into two cm long pieces. Remove the skin from the apple, cut into quarters, remove the stones and cut into slices. Mix all fruits together with the sweet whipped cream into the long grain rice. Let it simmer for five minutes.

Brown the chicken strips in a little clarified butter. Season with salt and pepper. Mix into the long-grain rice in combination with the pine nuts.

Tip: Instead of clarified butter, you can also use butter in most cases.

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